As the leaves turn golden and a crisp breeze fills the air, there’s no better time to embrace the comforting flavors of fall. Imagine curling up on a cool evening, wrapped in a warm blanket, with the scent of cinnamon and nutmeg drifting from the kitchen. That’s exactly the mood this Delightful Baked Pumpkin Pudding captures.
Inspired by generations of homey, rustic baking, this pudding is a healthier twist on classic pumpkin pie—no crust, no fuss, just creamy, spiced pumpkin perfection. It’s the ideal dessert for Thanksgiving, cozy weekends, or any time you’re craving something simple, nourishing, and packed with seasonal flavor.
Whether served warm straight from the oven or chilled with a dollop of whipped cream, this pudding is a soul-soothing treat that’s both nostalgic and modern. And the best part? It’s easy to make, uses wholesome ingredients, and is naturally gluten-free and dairy-free.
Why You’ll Love This Baked Pumpkin Pudding
If you’re looking for an autumn dessert that hits all the right notes—comforting, spiced, sweet, and smooth—this pudding is for you. Here’s why you’ll want to add this recipe to your fall favorites:
- 🎃 Pumpkin-forward flavor that celebrates the season
- 🕒 Quick and easy—ready in under 40 minutes
- 💪 Healthier than pie, but just as satisfying
- 🌱 Dairy-free and gluten-free friendly
- 🥄 Creamy, custard-like texture you’ll crave again and again
- 🍁 Perfect for meal prep or holiday hosting
This isn’t just a dessert—it’s an invitation to slow down and savor the flavors of the season.
Ingredients You’ll Need
You probably have most of these pantry staples already on hand. Here’s what you’ll need to make your Delightful Baked Pumpkin Pudding:
- 🎃 1 cup pure pumpkin puree (not pumpkin pie filling)
- 🥛 1/2 cup almond milk (or your preferred non-dairy milk)
- 🍁 1/4 cup maple syrup (pure, not pancake syrup)
- 🥚 2 large eggs
- 🍨 1 tsp vanilla extract
- 🌰 1 tsp ground cinnamon
- 🌰 1/2 tsp ground nutmeg
- 🧂 1/4 tsp salt
- 🧈 Butter or non-stick spray (for greasing the baking dish)
💡 Pro Tip: For the best results, use 100% pure pumpkin puree—not pumpkin pie filling, which has added sugars and spices.
Step-by-Step Instructions
You’ll be amazed how easily this wholesome dessert comes together with just one bowl and a baking dish.
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease a medium-sized baking dish with butter or non-stick spray. You can use a glass, ceramic, or metal dish—just make sure it’s oven-safe.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the following:
- Pumpkin puree
- Almond milk
- Maple syrup
- Eggs
- Vanilla extract
Whisk everything together until the mixture is smooth, creamy, and well combined.
Step 3: Add the Spices
Stir in:
- Ground cinnamon
- Ground nutmeg
- Salt
Mix thoroughly to ensure the spices are evenly distributed throughout the pudding.
Step 4: Pour and Smooth
Pour the pumpkin mixture into the greased baking dish. Use a spatula or spoon to smooth the top evenly.
Step 5: Bake
Bake for 30 to 35 minutes, or until the pudding is set and a toothpick inserted into the center comes out clean. The edges should be lightly golden, and the center should have a soft, custard-like jiggle.
Step 6: Cool Slightly
Remove the pudding from the oven and let it cool on a wire rack for about 10–15 minutes. This allows the flavors to settle and the texture to firm up a bit more.
Step 7: Serve and Enjoy
You can enjoy this pumpkin pudding warm or chilled, depending on your mood. Top it with:
- A sprinkle of cinnamon
- A dollop of whipped cream or coconut whip
- A handful of chopped pecans or granola for crunch
Nutritional Benefits
This pudding doesn’t just taste good—it’s good for you too!
| Nutrient | Benefit |
|---|---|
| 🎃 Pumpkin | Rich in beta-carotene, fiber, and Vitamin A |
| 🥛 Almond milk | Low in calories, dairy-free |
| 🍁 Maple syrup | Natural sweetener with minerals |
| 🥚 Eggs | Excellent source of protein |
| 🌰 Spices | Anti-inflammatory and warming |
✅ Approximate Calories per Serving: ~150 (based on 4 servings)
How to Customize This Recipe
Want to make this baked pumpkin pudding your own? Here are a few fun and flavorful variations:
🧁 Make it a Mini Dessert
Use ramekins or muffin tins to create individual servings. Adjust the bake time to 20–25 minutes.
🥥 Go Coconut
Substitute almond milk with coconut milk for an extra creamy, tropical twist.
🍫 Add Chocolate
Mix in a handful of mini chocolate chips or dark chocolate chunks before baking for a dessert that’s even more indulgent.
🌰 Nutty Crunch
Top with chopped pecans or walnuts before baking for a crunchy finish.
🍌 Pumpkin-Banana Pudding
Add half of a mashed ripe banana to the batter for a naturally sweet and fruity version.
How to Store & Reheat
This pudding is perfect for meal prep and can be made ahead for holidays or busy weeks.
To Store:
Let the pudding cool completely. Cover with plastic wrap or transfer to an airtight container and refrigerate for up to 4 days.
To Reheat:
Warm individual servings in the microwave for 30–45 seconds or reheat the entire dish in a 325°F oven for 10 minutes.
To Freeze:
Yes, you can freeze it! Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently before serving.
Serving Suggestions
This pudding is delicious on its own, but here are some ways to serve it up like a pro:
- 🍨 With ice cream: Try a scoop of vanilla bean or cinnamon ice cream.
- 🍯 With extra maple syrup: Drizzle just before serving for a rich, sticky-sweet touch.
- 🥧 As a crustless pie: Serve it in slices like pie—it holds together beautifully.
- ☕ With coffee or chai: It’s a dreamy pairing for your afternoon pick-me-up.
Frequently Asked Questions (FAQs)
Can I make this recipe vegan?
Absolutely! Just replace the eggs with flax eggs (2 tbsp ground flax + 6 tbsp water) and use plant-based milk. It won’t be quite as fluffy, but still delicious.
Can I use cow’s milk instead of almond milk?
Yes! You can substitute any milk (dairy or non-dairy) at a 1:1 ratio.
Can I double the recipe?
Yes—just use a larger baking dish and add 5–10 minutes to the bake time.
Is this recipe kid-friendly?
Very much so. The smooth texture and naturally sweet flavor make it a favorite among kids.
Can I use pumpkin pie spice instead?
Definitely. Use 1½ teaspoons of pumpkin pie spice in place of the cinnamon and nutmeg.
The Perfect Dessert for Every Occasion
This baked pumpkin pudding is more than just a dessert—it’s a celebration of fall, a comforting hug in a bowl, and a dish you’ll return to again and again. It’s simple enough for a weeknight, elegant enough for a holiday table, and nourishing enough to satisfy every craving.
Serve it warm after dinner, bring it to a potluck, or enjoy it as a healthier alternative to pumpkin pie during Thanksgiving. No matter how you serve it, one thing’s for sure—this pudding is pure autumn joy.
Love This Recipe? Share the Pumpkin Love!
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